I use a box mould or a tureen mould for cold dogs. So that the cake is easy to fall out of the mould, I brush the mould with a little oil and insert cling film.
Cut the chocolate/couver coating into small pieces with a knife, so you can melt the chocolate faster and more evenly.
Bring the cream and vanilla sugar to the boil and reduce by half. Add the finely chopped chocolate and mix it standing next to the stove. Add the coconut fat to a smooth chocolate cream. Use a bowl with water bath for preparation, with a little practice you can also melt it in a pot at low temperature. The chocolate mass must not get hot!
Pour the melted chocolate mixture into the prepared mould about the thickness of a finger.
Put in the first butter cookies. Then chill the tin for 15 minutes. Pour in the chocolate mixture again and place the biscuits in it and chill for 15 minutes.
Gradually pour in the chocolate mixture and biscuits and chill again and again until the box mould is filled.
Pour the last layer of chocolate mixture into the mould and leave the biscuit cake to cool for several hours.
Let the biscuit cake "Cold Dog" cool for at least four hours in the fridge, then turn it over and serve it cut into slices.
3. Calories Cold Dog Cookie Cake, German Style "Kalter Hund" Kuchen
Cold Dog, German Cookie Cake named "Kalter Hund"
Amount Per Serving
Calories 518Calories from Fat 396
% Daily Value*
Total Fat 44g68%
Saturated Fat 31g155%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Total Carbohydrates 32g11%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
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